Originally, this soup was to be a feature on my initial segment of The Vine THV11, but then SOMEBODY said that those impeachment hearing were of far greater importance (not sure I agree) than my segment, so the day’s programming was cancelled.
Sometimes life throws you a curve ball, y’all. Been there?
But this soup is just too good not to share and it’s just in time for that leftover turkey you will probably have from your Thanksgiving celebration. By the time you get around to making it, you’ll be more than ready for something a little more on the healthy side that is also incredibly tasty and delicious.
While I used smoked turkey legs, you could use leftover turkey and add a touch of smokiness with some Liquid Smoke (my favorite perfume). I buy already smoked turkey legs this time of the year when they are really inexpensive and just keep them in my freezer. They have a ton on meat on them and come in so handy later on.
Collard greens. Well, you already know what I think about kale, right? Collard greens are right up there with kale. And beans. Hello? Oh, and butternut squash for fiber and color. Are you loving this soup already?
If kale is the queen of sophisticated greens, then collards can be considered the queen of Southern comfort — because queens and comfort rule, y’all. They’re very low in calories (35 calories in half a cup of cooked greens) and are rich in folate, calcium, dietary fiber, and vitamins E, A, K, and C. Collard greens have been associated with cancer prevention, detox support, anti-inflammatory properties, heart health, and digestive support.
Selecting Collard Greens: Choose greens with firm, vibrant green leaves for maximum freshness and highest-quality nutrients,” says registered dietician Rima Kleiner. Avoid greens that have yellowed or browned.
How to store: Collards store well for three to five days if stored in a plastic bag in the produce drawer of the refrigerator. Try to remove as much air as possible.
How to prepare: Typically, Rinse the greens under cold water. Chop or cut the leaves and stems. I like to strip the leaves from the stems and coarsely chop them. For this soup, I chop the tenderest parts of the stems and sauté with the other aromatics. I’m big on saving the stems!
How to cook: Please, please don’t cook them to death! “Collard greens taste great when lightly steamed for five minutes or sautéed with some olive oil and seasoning,” Kleiner says. They work great tossed into boiling pasta water or soups at the last minute.
And we’ll talk about those beans and butternut squash on another date. Because, y’all, it’s time to get some healthy into that holiday diet, You’ll be so glad you did!
Happy Thanksgiving, y’all!
Smoked Turkey Leg, Bean and Collard Greens Soup {Instant Pot}
Notes
Soup may be prepared in a a standard slow cooker and/or stovetop, if preferred.
Ingredients
- 2 smoked turkey legs or 5-6 cups leftover turkey
- 4 Tablespoons canola oil
- 1 package Pictweet Seasoning Blend
- 1 yellow or white onion, finely chopped
- 2 stalks celery, finely chopped
- 1-2 jalapeno peppers, finely chopped
- 1 red bell pepper, finely chopped
- 1 bay leaf
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 4 garlic cloves minced
- 6 cups chicken or turkey stock (more as needed)
- 1 large cube chicken bouillon
- 2-3 teaspoons dried Italian seasoning
- 2 14.5-ounce cans pinto or small red or white kidney or navy beans (or a combination), drained but not rinsed
- 8 - 10 cups thinly sliced collard greens, stems removed and saved
- 1/3 cup minced flat-leaf parsley
- 1 teaspoon apple cider vinegar
- Shaved parmesan, as garnish
Instructions
- Remove meat from turkey legs (if using), discarding skin and bones. Coarsely shred or chop turkey meat; set aside.
- Remove stems from collards; thinly slice collard leave and set aside. Thinly slice tender parts of collard stems.
- Set Instant Pot to sauté; heat canola oil. Add Pictsweet Seasoning Blend, chopped onion, chopped celery and sliced collard stems. Cook 3-5 minutes, stirring frequently.
- Add chopped jalapeño pepper, chopped red bell pepper to onion mixture. Sauté until onions are softened.
- Add bay leaf, salt, cracked pepper and garlic. Cook 1-2 minutes.
- Change Instant Pot setting to Slow Cook Medium.
- Add stock, bouillon and Italian seasoning, stirring well to combine. Stir in reserved turkey meat and collard greens.
- Add water as needed to cover.
- Cover and slow cook 4-6 hours. Stir in drained beans, parsley and apple cider vinegar. Heat through.
- Serve garnished with shaved parmesan.
